Guidance Tartine vs FWSY levain % and proof
I'd love some guidance thinking about ways to use FWSY recipes, that use more standard approaches to proofing. I know Forkish it trying to push the envelope in the interest of more flavor, and possibly b/c he suspects homebakers tend to underproof? I've baked all my efforts, and my husband actually likes the flavor and crust of the more proofed (overproofed) batches. BUT I want to hone my skills and get better at reading my bulk rise. So, I'd love any guidance.
I have read Tartine but haven't yet baked the Country Loaf. I notice that Tartine has 20% levain, where FWSY uses 12 in the straight hybrid. Forkish says he likes to use less to allow longer ferment.
Forkish calls for straight levain breads to nearly triple in size. I haven't seen that suggestion anywhere else in my reading.
So, to continue using his recipes: Do I go for the 50-60% volume increase commonly suggested? Do I try backing off the triple and see what happens?
Honestly, I'd love to see a video from someone who is using his recipes and shows a picture how what the bulk ferment looks like in the Cambro containers he recommends. Learning to read the bulk is hardest for me, and he doesn't simply it!